Vietnamese Lemongrass Pork Chops (Thit Heo Nuong Xa) are marinated in a flavorful mix of lemongrass, fish sauce, garlic, and soy sauce, then air-fried to perfection. Perfectly tender and juicy, this dish pairs beautifully with jasmine rice and traditional Vietnamese accompaniments, creating a simple yet delicious meal ideal for home cooks.

Full Recipe:

Ingredients

Pork Chops and Marinade

1.2 kg pork forequarter chops (approx. 1.5 cm / 0.6 in thick)
Canola oil spray

For the Marinade:

3 tbsp fish sauce
2 tbsp soy sauce
3 tbsp sugar
Pepper, to taste
3 tbsp lemongrass, finely chopped
4 garlic cloves, finely chopped
½ small brown onion, finely chopped
1 tbsp honey
½ tsp pork bouillon powder or MSG (optional)

To Serve (Optional):

Jasmine rice
Vietnamese pickled carrots
1 continental cucumber, sliced
2 tomatoes, sliced
4 eggs, pan-fried
Spring onion oil (see notes)
Vietnamese dipping sauce (nuoc mam)

Directions

Preparing the Pork – The Day Before

Combine all marinade ingredients in a bowl and mix well.
Rinse each pork chop under water and pat dry.
Make 1–2 cm cuts along the edges of each chop to prevent curling during cooking.
Place pork chops in a zip-lock bag or bowl with the marinade, ensuring they are evenly coated.
Marinate in the fridge for 24 hours, occasionally flipping the chops to redistribute the marinade.

Air Frying the Pork

Remove the pork chops from the fridge 30–45 minutes before cooking to let them reach room temperature.
Preheat the air fryer to 200°C / 400°F.
Spray the air fryer rack with oil and lay the pork chops on it. Lightly spray the tops of the chops with oil.
Cook the pork chops at 200°C / 400°F:
- 12 minutes on the presentation side.
- Flip and cook for an additional 7 minutes.
- Flip once more for 1–3 minutes for added caramelization, if desired.
Allow the pork chops to rest for 5 minutes before serving.

Notes for Serving

Serve the pork chops over jasmine rice, accompanied by fried eggs, pickled carrots, cucumber, tomato slices, and spring onion oil. Add nuoc mam for dipping to complete the dish.

Nutrients

Calories: 540 kcal
Carbohydrates: 18g
Protein: 67g
Fat: 21g
Saturated Fat: 7g
Cholesterol: 201mg
Sodium: 1708mg
Potassium: 1236mg
Fiber: 1g
Sugar: 15g
Vitamin C: 2mg
Calcium: 35mg
Iron: 2mg

Enjoy your Vietnamese Lemongrass Pork Chops! 😊

The Heart of Vietnamese Cuisine

Vietnamese cuisine is renowned for its emphasis on balancing flavors—sweet, salty, sour, and umami. Thit Heo Nuong Xa embodies this philosophy with its well-rounded marinade. Lemongrass, a quintessential herb in Southeast Asian cooking, provides a citrusy and earthy aroma that complements the savory notes of fish sauce and soy sauce. Meanwhile, the honey and sugar add a caramelized sweetness that balances the robust flavors.

Traditionally, pork chops are grilled over charcoal, which imparts a smoky aroma to the meat. However, this recipe adapts seamlessly to modern kitchen appliances like the air fryer, offering the same juicy and caramelized results with less effort and mess. Whether you’re a seasoned cook or a beginner, this dish is approachable and rewarding to prepare.

The Perfect Pairings

One of the best things about Vietnamese Lemongrass Pork Chops is how versatile they are when it comes to serving. While the pork chops are the star of the show, the accompaniments elevate the dish to a complete and satisfying meal. Here are some classic pairings that complement the rich flavors of the pork:

Jasmine Rice
Jasmine rice is a staple in Vietnamese meals. Its light fragrance and fluffy texture make it the perfect base to soak up the savory juices of the pork.
Vietnamese Pickled Vegetables
Pickled carrots and daikon radish, often referred to as do chua, provide a tangy and slightly sweet contrast to the richness of the pork. They also add a refreshing crunch that balances the dish.
Fried Eggs
A sunny-side-up fried egg is a common addition to Vietnamese plates. The runny yolk adds a luscious layer of flavor when mixed with the rice and pork.
Fresh Vegetables
Sliced cucumber and tomato offer a cooling element to the meal, while their fresh, crisp texture enhances the overall dining experience.
Nuoc Mam (Vietnamese Dipping Sauce)
No Vietnamese pork chop dish is complete without nuoc mam. This sweet, tangy, and savory sauce is made with fish sauce, lime juice, sugar, garlic, and chili, providing the perfect dipping accompaniment for the pork and vegetables.
Spring Onion Oil
A drizzle of spring onion oil (scallions cooked gently in hot oil) adds a final layer of richness and aroma to the dish.

The Importance of the Marinade

The secret to the irresistible flavor of Vietnamese Lemongrass Pork Chops lies in the marinade. Each ingredient in the marinade plays a crucial role in tenderizing the meat and infusing it with layers of flavor:

Lemongrass: The finely chopped lemongrass infuses the pork with a citrusy aroma that is both bright and earthy.
Fish Sauce: This umami-rich liquid adds depth and complexity to the marinade, a signature characteristic of Vietnamese cooking.
Garlic and Onion: These aromatics provide a savory base, enhancing the natural flavors of the pork.
Soy Sauce: Soy sauce brings a hint of saltiness and a touch of dark color for visual appeal.
Honey and Sugar: The sweetness balances the salty elements and helps achieve a caramelized crust during cooking.

Marinating the pork for 24 hours allows these flavors to penetrate deeply, resulting in tender, juicy chops that are bursting with flavor in every bite.

Why Air Frying Works

While grilling is the traditional method for preparing Thit Heo Nuong Xa, using an air fryer is a modern and convenient alternative. Air frying offers several advantages:

Ease and Convenience: No need to set up a grill or deal with charcoal. The air fryer simplifies the process while still delivering excellent results.
Even Cooking: The circulating hot air ensures that the pork chops cook evenly, with a beautifully caramelized crust on the outside and juicy tenderness on the inside.
Healthier Option: The air fryer uses minimal oil, making this version of Thit Heo Nuong Xa a healthier choice without sacrificing flavor.

Tips for Success

To ensure the best results when making Vietnamese Lemongrass Pork Chops, keep the following tips in mind:

Marinate for Maximum Flavor: Allow the pork chops to marinate for at least 24 hours. This ensures the flavors fully penetrate the meat, resulting in a more delicious outcome.
Don’t Skip the Cuts on the Edges: Making small cuts along the edges of the pork chops prevents them from curling during cooking, allowing them to cook evenly.
Bring to Room Temperature: Before cooking, let the marinated pork chops sit at room temperature for 30–45 minutes. This helps them cook more evenly and prevents them from drying out.
Avoid Overcrowding the Air Fryer: Cook the pork chops in batches if necessary to ensure proper air circulation, which is key to achieving a crispy, caramelized crust.
Let the Pork Rest: After cooking, allow the pork chops to rest for 5 minutes before serving. This step helps retain the juices and keeps the meat tender.

Conclusion

Vietnamese Lemongrass Pork Chops are a shining example of how simple ingredients, when combined thoughtfully, can create an extraordinary dish. From the fragrant marinade to the perfectly cooked pork, every element of this dish reflects the essence of Vietnamese cuisine—bold flavors, balance, and a celebration of fresh ingredients. Whether you’re serving this dish for a family dinner or impressing guests at a gathering, it is sure to be a crowd-pleaser.

Paired with jasmine rice, pickled vegetables, and the quintessential nuoc mam dipping sauce, Thit Heo Nuong Xa transforms a humble pork chop into a culinary experience. Its adaptability to modern cooking methods, such as air frying, makes it accessible to home cooks of all skill levels.

Incorporating Vietnamese Lemongrass Pork Chops into your recipe repertoire is more than just preparing a meal; it’s an opportunity to explore the rich flavors and traditions of Vietnamese cuisine. So, roll up your sleeves, embrace the aromas of lemongrass and garlic, and savor the joy of creating this classic dish in your kitchen. Bon appétit, or as they say in Vietnam, Chúc ngon miệng!

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